Healthy Mexican Corn Salad Recipe
Ingredients
- 420 g can sweet corn kernels (or 1 corn cob, cooked)
- 1 green capsicum, seeded and diced
- 3 tomatoes, chopped
- 2 tbs parsley, chopped
- 2 spring onions (including green tops), sliced
- 1 Lebanese cucumber, finely diced
- 1 tbs olive oil
- 1 lemon, juiced
- 1 tbs sweet chilli sauce
- 2 tsp low-fat natural yoghurt, per serve
Method
- Combine all ingredients except yoghurt.
- Mix well and spoon into a serving bowl.
- Top with yoghurt.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Serving Suggestion: Serve with homemade guacamole (see recipe).
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 394 kJ | 221 kJ |
| 94 Cal | 53 Cal | |
| Protein | 2.6 g | 1.5 g |
| Fat, total | 3.7 g | 2.1 g |
| — saturated | 0.5 g | 0.3 g |
| Carbohydrate | 11.1 g | 6.2 g |
| — sugars | 5.3 g | 3 g |
| Sodium | 169.2 mg | 95.2 mg |
| Fibre | 3 g | 1.7 g |
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Comments (2)
-
Yum!
Anonymous
Posted on: 30 Dec 18 -
Love this Salad thanks so easy. Thanks
Anne Ahrens
Posted on: 16 Nov 14
